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Neapolitan Sugar Cookies

Rebecca | Roses & Whiskers
Soft sugar cookies flavored with vanilla, chocolate and strawberry, reminiscent of the classic ice cream dessert. Make them gluten free or gluten-full.
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prepping, chilling and baking time 3 hours
Servings 48 cookies

Ingredients
  

Vanilla Layer

  • 1 1/4 cups gluten free 1 to 1 baking flour or substitute all-purpose flour for gluten-full cookies
  • 1/2 tsp baking powder
  • 1/8 tsp salt
  • 3 tbsp unsalted butter softened to room temperature
  • 3 tbsp butter-flavored Crisco
  • 1/2 cup granulated sugar
  • 1 large egg room temperature
  • 1 tsp vanilla extract

Chocolate Layer

  • 1 1/4 cups gluten free 1 to 1 baking flour or substitute all-purpose flour for gluten-full cookies
  • 1/4 cup cocoa powder
  • 1/2 tsp baking powder
  • 1/8 tsp salt
  • 3 tbsp unsalted butter softened to room temperature
  • 3 tbsp butter-flavored Crisco
  • 1/2 cup granulated sugar
  • 1 large egg room temperature
  • 1/2 oz. semisweet baker's chocolate melted and slightly cooled
  • 1 tsp vanilla extract

Strawberry Layer

  • 1 cup gluten free 1 to 1 baking flour or substitute all-purpose flour for gluten-full cookies
  • 1/2 tsp baking powder
  • 1/2 cup freeze-dried strawberries, ground into a powder
  • 3 tbsp unsalted butter softened to room temperature
  • 3 tbsp butter-flavored Crisco
  • 1/2 cup granulated sugar
  • 1 large egg room temperature
  • 1/2 tsp vanilla extract

Instructions
 

  • Line a standard loaf pan with parchment paper.

Vanilla Layer

  • Whisk the flour, baking powder and salt in a medium bowl.
  • In a large bowl, cream the butter, Crisco and sugar until light and fluffy. Beat in the egg, making sure it's fully incorporated. Mix in the vanilla.
  • On low speed, gradually blend in the dry ingredients until just combined. Press the dough evenly into the bottom of the prepared pan and place in the refrigerator.

Chocolate Layer

  • Whisk the flour, cocoa powder, baking powder and salt in a medium bowl.
  • In a large bowl, cream the butter, Crisco and sugar until light and fluffy. Beat in the egg, making sure it's fully incorporated. Mix in the vanilla and melted chocolate.
  • On low speed, gradually blend in the dry ingredients until just combined. Press the dough evenly on top of the vanilla layer and put the pan back in the refrigerator.

Strawberry Layer

  • Grind 1/2 cup of freeze-dried strawberries into a fine powder using a coffee grinder or food processor.
  • Whisk the flour, baking powder and strawberry powder in a medium bowl.
  • In a large bowl, cream the butter, Crisco and sugar until light and fluffy. Beat in the egg, making sure it's fully incorporated. Mix in the vanilla.
  • On low speed, gradually blend in the dry ingredients until just combined. Press the dough evenly on top of the chocolate layer, cover the pan and chill in the refrigerator for at least two hours.
  • Line four baking sheets with silicone baking mats or parchment paper. (Reuse baking sheets if you don't have four. But let warm pans come back to room temperature before placing cookie dough on them. Speed up the cooling process by putting the pans in the fridge for a few minutes.)
  • Lift the dough out of the loaf pan using the edges of the parchment paper. Use a serrated knife to cut the dough in half, length-wise. Then cut in half, width-wise. Cut each quadrant into fourths, and cut each fourth into thirds. You'll end up with 48 cookies. Place 12 cookies on a pan and put the pans in the fridge while the oven preheats to 375°F (190°C). Use your fingers to shape the cookies into neater rectangles, if desired.
  • Bake for 6 to 7 minutes. Don't worry if they still look a little soft when you take them out of the oven. (But you don't want them to look wet and doughy.) Leave the cookies on the baking sheet for 5 minutes before transferring them to a wire cooling rack.
  • Store the cookies in an airtight container. They'll stay fresher longer if you keep them in the freezer. Enjoy!